I have been craving pumpkin anything for a while now. I love to eat and drink pumpkin-flavored things in the Fall but so much of what I like includes loads of sugar, that which I have been trying to avoid. Too much sugar = bigger Elaine.
That being said, a little bit is okay. As long as I keep up with my running and bootcamp. 
So, I came across a recipe for some “almost healthy” pumpkin bars and decided that I just had to give into my cravings. I adapted and added to the recipe just a tad and they turned out so good! We scarfed up the entire pan pretty darn quick around here!
Yes, there are a couple of ingredients that you may not typically have in your house (I had to go buy spelt flour) but it is worth it to get them, trust me! These bars are SO moist and delicious. I promise, I would not lead you astray.
For the bars:
3/4 c spelt flour
3/4 c almond flour
1 tsp cinnamon
1 1/2 tsp all spice
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 can pumpkin puree
1/2 c packed brown sugar
1/3 c melted coconut oil
1/3 c milk
3 eggs
1 tsp vanilla
For the icing:
1 8 oz. block cream cheese, softened
1/2 stick of butter, softened
1 c powdered sugar
Preheat oven to 350 degrees. Grease 8 x 13 pan with some coconut oil. Mix flours, spices, baking powder, baking soda and salt in a bowl. Set aside. Mix pumpkin puree, brown sugar, melted coconut oil, milk, eggs and vanilla in another bowl. Mix wet and dry ingredients together, spread into pan and bake 20-25 minutes until edges begin to brown and center is set.
For icing, mix three ingredients together with hand mixer until combined then spread on top of bars.
Cut into squares and enjoy (a.k.a. try not to eat the entire pan)!
p.s. these would be great for breakfast too and are still tasty without the icing, but why??
p.p.s. cute helpers like this one make it ever MORE tasty!
This looks delicious! Great plus point that it’s gluten-free.
Alison, as far as I know, spelt flour is NOT gluten free so these would not be entirely without gluten.
Oh, these look yummy. I can’t resist the pumpkin-anything/cream cheese combo.
My kids and I love allthepumpkin too. And shut up! These are G-free? On it.
My husband used to make something like this every Thanksgiving. I don’t know why he stopped! What’s highly convenient is that this year, we invited gluten free friends for the holiday!
These look amazing…my hubs made pumpkin cupcakes and I made cream cheese frosting the other day, and they were soooo good. I’d try tapioca flour instead of the spelt, maybe, to make them GF. Or an all-purpose flour. YUM.
Oh my goodness, I adore pumpkin everything! And I haven’t made a SINGLE pumpkin thing yet this year. Have to rectify that, pronto!
I love pumpkin so much. I’m always looking for new recipes to use it with. I keep it in my pantry year round. Oh yes I do.
I don’t like pumpkin, but the rest of the family does – so they can eat the bars and I will eat all the frosting
Sounds like a plan to me!
Holy yum! And I love your little helper.
Oh my word these look delicious!!!
Oh my gosh, these look delicious! I love pumpkin baked goods – and the cream cheese frosting just puts these over the top!